I hope everyone had a lovely Mother’s Day! Here in Toronto, Sunday was gorgeous... and it looks like the magnolias and cherry blossom trees are starting to bloom! While the teary, itchy red eyes, runny nose, and constant sneezing characteristic of my unshakable seasonal allergies may tell a different story, spring is actually my favourite season. I love watching the urban landscape reawaken after a dreadfully long winter. But the best part about the transition from Spring are the fruits (berries!) that are about reemerge at the Farmer’s Market! Long gone are the shitty days where all you could find at the local market are meat and potatoes.

In the spirit of Mother’s Day and spring, I thought I’d make something colourful, fruity, and light. Enter the beloved tea time classic, SCONES! I am such a sucker for scones. I still have dreams about the cranberry scones I had at [the very cute & cozy] Samuel’s Coffee House in Summerside, PEI two summers ago. I kept getting up and buying more until I cleared their display. And that is how my scone addiction started. I actually got overly excited while making these babies and kept checking up on them while they were baking. I also didn’t have the patience to wait for them to cool before glazing them and taking my first bite. Can I just say that warm, freshly baked scones are absolutely DIVINE? These scones were coarse and crumbly, consistent with the texture of traditional scones. I just loved how the buttery, fruity, and zesty flavours intermingled. And they were pretty easy to make! I also found out that cheese scones are a thing -- shoot, I just drooled all over my keyboard.

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Recipe

2 cups all purpose flour

1 tbsp baking powder

2 tbsp sugar

1/2 tsp salt

5 tbsp cold & cubed unsalted butter (this is a little over 1/4 cup)

1 cup fresh organic raspberries

1 cup heavy cream

Zest from 1 lemon

For the Lemon Glaze

Sift the dry ingredients (flour, baking powder, sugar, salt) together until evenly distributed

Cut (using a pastry blender, or if you’re ghetto like me, hold a knife in each hand and slash them across like a pair of scissors) the butter into the flour mixture until small chunks remain. You should see coarse crumbs (small pieces of butter coated in flour).

Preheat the oven to 400F

Make a well in the mixture, and pour the cream into it. Fold the batter just until the cream is incorporated. Don’t overwork the batter!

Fold in the raspberries. Careful not to squish them or your batter will turn pink!

Lay the dough on a lightly floured surface, and gently knead any areas that are not well incorporated. Flatten the dough into a circle, and cut into 8 triangles.

Place the triangles on a baking sheet lined with non-stick parchment paper. You may brush the scones with some cream, or an egg wash. Pop them in the oven for about 20 minutes or until golden. Remove from the oven and allow them to cool before glazing.

Prepare the glaze by heating up the butter and lemon zest in the microwave (or stovetop) until the butter has melted. Mix the lemon juice and icing sugar until the sugar has dissolved whisking in the butter+zest mixture.

Drizzle the glaze onto the scones, and enjoy!